Comments on: Flour + Water = Starter http://www.wildyeastblog.com/2007/07/13/raising-a-starter/ Notes from my kitchen, in which I bake bread and raise a few other matters Mon, 20 May 2013 13:03:16 +0000 hourly 1 http://wordpress.org/?v=3.4.2 By: Maia salbatica – wild yeast – Part 1 | A piece of homemade ..... http://www.wildyeastblog.com/2007/07/13/raising-a-starter/comment-page-6/#comment-61753 Maia salbatica – wild yeast – Part 1 | A piece of homemade ..... Mon, 20 May 2013 10:42:09 +0000 http://www.wildyeastblog.com/2007/07/13/raising-a-starter/#comment-61753 [...] Sa mentionez: aceasta maia nu a fost inventata de mine. Reteta am gasit-o prima data aici http://codrudepaine.ro/maia-drojdie-salbatica/ iar inspiratia mi-a venit de aici http://www.wildyeastblog.com/2007/07/13/raising-a-starter/. [...] [...] Sa mentionez: aceasta maia nu a fost inventata de mine. Reteta am gasit-o prima data aici http://codrudepaine.ro/maia-drojdie-salbatica/ iar inspiratia mi-a venit de aici http://www.wildyeastblog.com/2007/07/13/raising-a-starter/. [...]

]]> By: Susan http://www.wildyeastblog.com/2007/07/13/raising-a-starter/comment-page-6/#comment-60595 Susan Fri, 03 May 2013 18:52:28 +0000 http://www.wildyeastblog.com/2007/07/13/raising-a-starter/#comment-60595 Sandie, I think I should change my recipes to say "active" rather than "mature" starter. When the starter is refrigerated, it becomes less active because some of the yeast die. I usually take mine out of the fridge and give it at least a couple of feedings at 12-hour intervals to let it perk up before using it. Sandie, I think I should change my recipes to say “active” rather than “mature” starter. When the starter is refrigerated, it becomes less active because some of the yeast die. I usually take mine out of the fridge and give it at least a couple of feedings at 12-hour intervals to let it perk up before using it.

]]> By: sandie http://www.wildyeastblog.com/2007/07/13/raising-a-starter/comment-page-6/#comment-60565 sandie Fri, 03 May 2013 02:15:07 +0000 http://www.wildyeastblog.com/2007/07/13/raising-a-starter/#comment-60565 Hi Susan, I have my starter in the fridge now and am feeding it 1 oz of flour and and 1oz of water every few days. My question is, if a recipe calls for "228 g of mature starter" is that right our of the container?? I read somewhere else that I have to add more flour and water and let it sit for another day before using. I'm new at the starter thing so I have no idea... Thanks!!! Hi Susan,

I have my starter in the fridge now and am feeding it 1 oz of flour and and 1oz of water every few days. My question is, if a recipe calls for “228 g of mature starter” is that right our of the container?? I read somewhere else that I have to add more flour and water and let it sit for another day before using. I’m new at the starter thing so I have no idea…
Thanks!!!

]]> By: Susan http://www.wildyeastblog.com/2007/07/13/raising-a-starter/comment-page-6/#comment-59594 Susan Fri, 19 Apr 2013 01:26:46 +0000 http://www.wildyeastblog.com/2007/07/13/raising-a-starter/#comment-59594 Whisks & Chopsticks: yes, you discard all but 75 grams of culture at each feeding. Whisks & Chopsticks: yes, you discard all but 75 grams of culture at each feeding.

]]> By: Getting started with sourdoughs | Cook on the Bias http://www.wildyeastblog.com/2007/07/13/raising-a-starter/comment-page-6/#comment-59510 Getting started with sourdoughs | Cook on the Bias Wed, 17 Apr 2013 18:25:15 +0000 http://www.wildyeastblog.com/2007/07/13/raising-a-starter/#comment-59510 [...] ajar.  This last bit is to ensure gases can escape.  Despite many claims to the contrary, this isn’t about capturing wild yeasts floating around in the air.  What we’re trying to do is [...] [...] ajar.  This last bit is to ensure gases can escape.  Despite many claims to the contrary, this isn’t about capturing wild yeasts floating around in the air.  What we’re trying to do is [...]

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